Hamdi Saidani This Pioneer Woman Sweet Potato Casserole with Marshmallows is a creamy and fluffy recipe, which is made with dark brown sugar and chopped pecans. It’s the perfect holiday side dish, ready in about 55 minutes.
Pioneer Woman Sweet Potato Casserole with Marshmallows Ingredients
For the Potatoes:
- 5 large sweet potatoes, peeled, cubed (about 8 c.)
- 4 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup whole milk
- 1/2 cup (110 g.) packed dark brown sugar
- 2 tsp. pure vanilla extract
- 1 tsp. kosher salt
For the Streusel Topping & Assembly:
- 1 cup (215 g.) packed dark brown sugar
- 1/2 cup (60 g.) all-purpose flour
- 4 Tbsp. (1/2 stick) unsalted butter, melted
- 1 cup chopped raw pecans
- 2 1/2 cups mini marshmallows
How To Make Pioneer Woman Sweet Potato Casserole with Marshmallows
- Boil the potatoes: Preheat your oven to 350°F. Place the peeled and cubed sweet potatoes in a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the potatoes are tender enough to be easily pierced with a fork. Drain them well.
- Make the potato filling: Transfer the drained potatoes to a large bowl. Add the eggs, melted butter, milk, brown sugar, vanilla, and salt. Use a potato masher or a large fork to mash everything together until it’s well combined and mostly smooth.
- Make the streusel topping: In a separate medium bowl, mix together the brown sugar, flour, and melted butter until clumps form. Stir in the chopped pecans.
- Assemble and bake: Spread the sweet potato mixture evenly into a 9×13-inch baking dish. Sprinkle the pecan streusel mixture evenly over the potatoes. Top the entire casserole with a layer of mini marshmallows. Bake for about 25 minutes, until the casserole is heated through and the marshmallows are golden brown and toasted.
Recipe Tips
- How to keep the marshmallows from burning? If your oven runs hot, you can bake the casserole with just the streusel topping for 15 minutes first, then add the marshmallows and bake for the final 10 minutes until they are perfectly golden.
- Can I make this casserole ahead of time? Yes! Prepare the sweet potato filling and the streusel topping, but store them separately in airtight containers in the refrigerator for up to 2 days. When ready to bake, assemble the casserole as directed and add about 10-15 minutes to the baking time.
- What kind of sweet potatoes are best? For the best color and sweet flavor, use orange-fleshed sweet potatoes like Jewel or Beauregard.
- Can I use light brown sugar instead of dark? You can, but dark brown sugar contains more molasses, which adds a deeper, more caramel-like flavor to the casserole that pairs beautifully with the sweet potatoes.
What To Serve With Sweet Potato Casserole
This is a classic American holiday side dish, especially for Thanksgiving. It’s the perfect sweet counterpoint to savory main courses like:
- Roast Turkey with Gravy
- Glazed Holiday Ham
- A classic Roast Chicken
- Pork Tenderloin
How To Store Sweet Potato Casserole
- Refrigerate: Cover the cooled casserole dish tightly with foil or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Reheat: The best way to reheat is in a 350°F oven for 15-20 minutes, until warmed through. This helps re-toast the marshmallows and topping.
Sweet Potato Casserole Nutrition Facts
- Serving: 1/12th of casserole
- Calories: 480 kcal
- Carbohydrates: 75g
- Protein: 6g
- Fat: 18g
- Saturated Fat: 9g
- Sugar: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to peel the sweet potatoes?
For the creamiest, smoothest casserole filling, peeling the potatoes is highly recommended. The skins can create a tougher, stringy texture in the final dish.
Is this a side dish or a dessert?
It’s a bit of both! In the United States, it’s traditionally served as a sweet side dish alongside the main course during holiday meals like Thanksgiving. However, it’s certainly sweet enough to pass for a dessert.
Can I make this casserole nut-free?
Absolutely. To make it nut-free, simply omit the chopped pecans from the streusel topping. The brown sugar and butter crumble is still delicious on its own.
Try More Pioneer Woman Recipes:
- Pioneer Woman Ham and Potato Casserole Recipe
- Pioneer Woman Baked Potato Recipe
- Pioneer Woman Mashed Potato Casserole Recipe
Pioneer Woman Sweet Potato Casserole with Marshmallows Recipe
Description
The ultimate holiday side dish, this casserole features a creamy, rich sweet potato filling topped with a crunchy pecan streusel and a perfectly toasted layer of gooey marshmallows.
Ingredients
Instructions
- Preheat oven to 350°F. Peel, cube, and boil sweet potatoes for 15 minutes until tender; drain.
- In a large bowl, mash the cooked potatoes with eggs, butter, milk, brown sugar, vanilla, and salt.
- Spread the potato mixture into a 9×13-inch baking dish.
- In a separate bowl, mix brown sugar, flour, and melted butter to form a streusel; stir in the pecans.
- Sprinkle the streusel over the potatoes, then top evenly with the mini marshmallows.
- Bake for 25 minutes until the casserole is hot and the marshmallows are golden brown.
Notes
- u003cliu003eFor the creamiest filling, make sure your sweet potatoes are boiled until they are very soft and fork-tender.u003c/liu003eu003cliu003eThis dish can be assembled a day ahead. Prepare the potato base and streusel topping, but store them separately in the fridge. Assemble just before baking.u003c/liu003e
